Chicken Paprikash with Spaetzle (tiny dumplings)

1 Tbsp. oil
1 cup onion, chopped fine
1 lb. chicken breasts
1 heaping Tbsp. Hungarian Paprika
1 32 oz. box fat free less sodium chicken broth
salt and pepper to taste
1/4 cup all purpose flour
3/4 cup fat free sour cream

Spaetzle:
2 cups all-purpose flour
3 eggs
1 teaspoon salt
Pinch of nutmeg
1/2 cup water

Place oil in a large deep sided frying pan. Cook onion over medium heat until translucent. Add Paprika and salt and pepper to taste; stir to combine. Add chicken breasts, broth and enough water to cover chicken. Simmer, covered, until chicken is fall apart tender. Remove chicken and set aside to cool until easy to handle. Shred chicken and set aside. Take some broth out and put in a large bowl to slowly mix with flour and sour cream. (Do this to keep the sour cream from curdling.) When sour cream is mixed into the large bowl, add slowly to the whole mixture over medium low heat. Add chicken back to pan. Let simmer for 3-5 minutes. Serve with Spaetzle and garnish with paprika and sour cream if desired.

In large bowl, combine flour, eggs, salt and nutmeg. Add water a little at a time to form a soft dough.
Boil 2 quarts of water in a large pot. Scoop some dough onto a large spoon and using a butter knife or small spoon cut small pieces of dough and drop into the boiling water in small batches. When noodles float to the top of the water they are done (3 to 4 minutes). Place cooked spaetzle in colander or bowl and set aside. Just before serving add back to boiling water for a minute to warm or fry in a small amount of butter for a few minutes.

A serving is about 1 1/2 cups chicken mixture and about a 1 1/4 cups spaetzle